Kale White Bean Salad
Yields 4-5 cups salad
Servings: 4 people
Calories: 278kcal
Ingredients
Salad
- 1 15 oz can white or cannellini beans, drained
- 1/2 english cucumber, washed and cut into small pieces
- 4 - 5 radishes, washed and sliced thinly
- 1/2 green bell pepper, washed and cut into small pieces
- 1/2 bunch lacinato kale, washed and sliced into strips width-wise
Dressing
- 1 tbsp coarse dijon mustard
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tsp garlic, shredded into a paste
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash and prep all produce, then combine all salad ingredients in a medium bowl.
- In a small bowl, mix the dressing ingredients until well combined.
- Pour dressing over salad and toss well before serving.
Notes
Macronutrients: 30g carb, 14.5g fat, 9.5g protein
- You can use a different kind of kale if you prefer.
- You can use smooth dijon instead; the coarse is used to add more texture but either kind will do just fine.
- To make your own garlic paste, grate the clove against a microplane or the side of your cheese grater with the smallest holes.